Tried and true red sauce?!

This is how I make mine:

Finely dice one onion
4 or 5 cloves of garlic, minced

Sautee in olive oil just until the onions are sweated and before garlic turns brown.
Add 3 large cans tomato puree
Add (sorry I don't measure)
dried basil
dried oregano
dried parsley
cayenne pepper
Parmesan cheese
Salt & Pepper
1/2 glass of red or white wine (whatever is on hand)
Add any meat you have on hand if you want (browned ground beef, Italian sausage, chicken wings ...)
Simmer for 2 or 3 hours stirring occasionally.

This sauce is rich and hearty (especially if it's simmered with some meat) and will impress even your Nonna from Italy.

Ingredients

* 1 green bell pepper, chopped
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can whole tomatoes
* 2 tablespoons Italian seasoning
* 1 cup chicken broth
* 1 (6 ounce) can tomato paste

Directions

1. In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
2. Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.

Here you go, this should satisfy, it's all about knowing where to search

http://www.foodnetwork.com/recipes/alton…

try here, www.frillme.com

they have some good recipes and tips.

Here is my recipe:
1 tbsp Olive Oil
1 sweet Vidalia onion chopped
1 red bell Pepper cubed
1/2 lb mushrooms sliced
2 stalks celery chopped finely
1 tbsp honey
1 tbsp dry Oregano
1 tsp dry Basil
1 tsp salt 1/2 tsp pepper
3/4 tsp granulated garlic powder
24 oz can stewed tomatoes or whole tomatoes but cut them up a little
1 small can tomato paste
In order given, add each ingredient to a large frying pan and fry until softened Add the cans of tomatoes and tomato paste last and let sauce simmer covered for 1/2 hour to 3/4 hour.
This is still a sauce that is quick, easy and good tasting., but can be used over pasta as a Vegetarian sauce or add browned Meatballs made with ground Chicken or Beef for dinner or just add browned ground Meat to the sauce and spoon over cooked Pasta. You can spice it up with drops of Tabasco Sauce or some chili powder spice, but do not overdo it. Taste as you cook it.

Roasted Garlic, Bell Pepper and Tomato Blender Sauce
5 cloves garlic, chopped
1/4 cup water
5 tablespoons olive oil, divided
6 small tomatoes
1 (16 ounce) jar roasted red bell peppers
salt and pepper to taste
1 teaspoon dried red pepper flakes
1 tablespoon chopped fresh basil
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Place whole unpeeled head of garlic in an oven-safe dish with 1/4 cup water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes.
3.Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.
4.Break roasted cloves of garlic and squeeze 5 cloves into blender; blend in garlic. Add 4 tablespoons olive oil and blend briefly. Add salt and pepper to taste, dried red pepper flakes and basil; blend.
5.The sauce is ready, but can either be refrigerated for a couple of days to blend the flavors or can be frozen. Sauce can be served cold or heated up until just warm.